Early American Eggnog
Ingredients
1 cup brandy
1/2 cup sherry wine
1/2 cup Jamaican rum
1/2 cup whiskey
12 eggs, separated
3/4 cup white sugar
1 quart of whole milk
1 quart heavy cream
1 quart vanilla ice cream, for
serving
1 tablespoon freshly grated
ground nutmeg, for garnish
Directions to make Early American Eggnog,
Pour the brandy, sherry, rum, and whiskey into a bowl.
Place the egg yolks and egg whites into two separate, large mixing
bowls. Set the egg whites aside. Beat the egg yolks until light and
frothy. Gradually beat in the sugar until the egg mixture is light-colored.
Slowly beat in the liquor mixture. With the mixer still
running, pour in the milk and heavy cream until thoroughly blended.
Using a clean beater, beat the egg whites until soft peaks form.
Gently fold the egg whites into the milk mixture. Pour into two clean,
gallon-size plastic milk containers. Refrigerate for at least 5 days, or 10
days for an even smoother taste. Shake the container occasionally
to keep the alcohol from separating.
To serve, pour the eggnog into a punch bowl. Whisk to blend milk
the mixture, add the quart of vanilla ice cream and garnish with
nutmeg.
